Damn! I used too much salt with the eggplant and zucchini slices and
the end product is saltier than it should be. It is edible (at least to
me) but too salty AFAIC. Any reasonable fixes?

I made about 3x the amount of Julia's original classis ratatouille
recipe for a potluck on Friday afternoon. Double damn!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Melba's Jammin' > wrote in news:barbschaller-
:

> Damn! I used too much salt with the eggplant and zucchini slices and
> the end product is saltier than it should be. It is edible (at least to
> me) but too salty AFAIC. Any reasonable fixes?
>
> I made about 3x the amount of Julia's original classis ratatouille
> recipe for a potluck on Friday afternoon. Double damn!
>



What about adding some sugar??



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Melba's Jammin' > wrote in news:barbschaller-
:

> Damn! I used too much salt with the eggplant and zucchini slices and
> the end product is saltier than it should be. It is edible (at least to
> me) but too salty AFAIC. Any reasonable fixes?
>
> I made about 3x the amount of Julia's original classis ratatouille
> recipe for a potluck on Friday afternoon. Double damn!
>



Or some salt free tomato sauce/ketchup.




--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Melba's Jammin' wrote:
> Damn! I used too much salt with the eggplant and zucchini slices and
> the end product is saltier than it should be. It is edible (at least to
> me) but too salty AFAIC. Any reasonable fixes?

I would cook up some pasta in unsalted water, probably something like
farfalle or gemelli, and mix everything together with a little more
olive oil if needed.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Melba's Jammin' wrote:
> Damn! I used too much salt with the eggplant and zucchini slices and
> the end product is saltier than it should be. It is edible (at least to
> me) but too salty AFAIC. Any reasonable fixes?
>
> I made about 3x the amount of Julia's original classis ratatouille
> recipe for a potluck on Friday afternoon. Double damn!
>


Add some potatoes? (I like the previously mentioned idea of adding a
can of no-salt tomatoes.) I've heard of salting eggplant, but not zukes.

Bob

"Melba's Jammin'" > wrote in message
...
> Damn! I used too much salt with the eggplant and zucchini slices and
> the end product is saltier than it should be. It is edible (at least to
> me) but too salty AFAIC. Any reasonable fixes?
>
> I made about 3x the amount of Julia's original classis ratatouille
> recipe for a potluck on Friday afternoon. Double damn!
>
No, but in future, rinse off the salt from the eggplant/aubergine and
zucchini/courgettes, then dry them on paper towels before the next step.
Graham

Melba's Jammin' wrote:
> Damn! I used too much salt with the eggplant and zucchini slices and
> the end product is saltier than it should be. It is edible (at least to
> me) but too salty AFAIC. Any reasonable fixes?
>
> I made about 3x the amount of Julia's original classis ratatouille
> recipe for a potluck on Friday afternoon. Double damn!
>
If you use some Japanese eggplant you won't need the salt. The salt on
eggplants is strictly for removing the slight bitter taste. I have never
salted zucchini, the ones we grow are sweet.

My favorite Japanese eggplant is Ichiban, you might look around for some
of those, they're naturally sweet.

"George Shirley" wrote:
> Melba's Jammin' wrote:
>> Damn! I used too much salt with the eggplant and zucchini slices and the
>> end product is saltier than it should be. It is edible (at least to me)
>> but too salty AFAIC. Any reasonable fixes? I made about 3x the amount
>> of Julia's original classis ratatouille recipe for a potluck on Friday
>> afternoon. Double damn!
>>
> If you use some Japanese eggplant you won't need the salt. The salt on
> eggplants is strictly for removing the slight bitter taste. I have never
> salted zucchini, the ones we grow are sweet.
>
> My favorite Japanese eggplant is Ichiban, you might look around for some
> of those, they're naturally sweet

Salting hasn't been necessary for some 30 years now, none of the modern day
hybridized eggplant are bitter unless left unharvested long enough for their
seeds to ripen, even ichiban will become bitter if over ripened... eggplant
is usually sold by weight so it's best to choose two smaller ones rather
than one larger one. And there is no reason to have ever salted summer
squash. I've no idea of what Barb's recipe consists but I often add
diced/sliced potato to veggie stew, that would negate some saltiness...
serving over pasta or rice would also mitigate saltiness. I've also
sometimes beaten up a dozen eggs and turned veggie stew into a frittata,
eggs also suck up salt. Adding acid or sugar would only enhance the
perception of saltiness.

Here I was getting ready to prepare a veggie stew, check out all my home
grown ichibans,
especially that girl-girl version, heheh:
http://i26.tinypic.com/314w712.jpg

"PeterL" > wrote in message
...
> Melba's Jammin' > wrote in news:barbschaller-
> :
>
>> Damn! I used too much salt with the eggplant and zucchini slices and
>> the end product is saltier than it should be. It is edible (at least to
>> me) but too salty AFAIC. Any reasonable fixes?
>>
>> I made about 3x the amount of Julia's original classis ratatouille
>> recipe for a potluck on Friday afternoon. Double damn!
>>
>
>
>
> Or some salt free tomato sauce/ketchup.
>
>
There is no such thing as "salt free" tomato sauce/ketchup... best one can
do is "no salt added", all food contains salt (I've never seen no salt added
ketchup, it wouldn't be ketchup). There is no such thing as a "salt free"
diet... you'd be dead... best one can do is a "low salt" diet.

Melba's Jammin' wrote:
> Damn! I used too much salt with the eggplant and zucchini slices and
> the end product is saltier than it should be. It is edible (at least to
> me) but too salty AFAIC. Any reasonable fixes?
>
> I made about 3x the amount of Julia's original classis ratatouille
> recipe for a potluck on Friday afternoon. Double damn!
>



It depends on how salty it is.

Could you boil or steam some new or fingerling potatoes w/o salt, chop
them up, and add to the ratatouille? You need something to dilute
the flavor a little. I think potatoes would be he best starch additive.

If you don't call it ratatouille you could make a saltless bechamel
to add to it but that might be too weird.

gloria p

"Gloria P" > wrote in message
...
> Melba's Jammin' wrote:
>> Damn! I used too much salt with the eggplant and zucchini slices and the
>> end product is saltier than it should be. It is edible (at least to me)
>> but too salty AFAIC. Any reasonable fixes?

I vote for serving it with chunky pasta.

Fleece

On Thu, 10 Sep 2009 06:46:05 -0500, George Shirley
> wrote:

>Melba's Jammin' wrote:
>> Damn! I used too much salt with the eggplant and zucchini slices and
>> the end product is saltier than it should be. It is edible (at least to
>> me) but too salty AFAIC. Any reasonable fixes?
>>
>> I made about 3x the amount of Julia's original classis ratatouille
>> recipe for a potluck on Friday afternoon. Double damn!
>>
>If you use some Japanese eggplant you won't need the salt. The salt on
>eggplants is strictly for removing the slight bitter taste. I have never
>salted zucchini, the ones we grow are sweet.
>
>My favorite Japanese eggplant is Ichiban, you might look around for some
>of those, they're naturally sweet.

It's already made, she doesn't need advice on how to make it. I say
drain off as much of the liquid as possible and add fresh tomatoes
that have been cooked down (no salt). It won't be perfect, but at
least it'll be better. I hate putting that much work into something I
screw up with something as simple as salt.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 09 Sep 2009 22:13:07 -0500, Melba's Jammin'
> wrote:

>Damn! I used too much salt with the eggplant and zucchini slices and
>the end product is saltier than it should be. It is edible (at least to
>me) but too salty AFAIC. Any reasonable fixes?
>
>I made about 3x the amount of Julia's original classis ratatouille
>recipe for a potluck on Friday afternoon. Double damn!

I might make a bland batch of ratatouille and mix it with the salty
batch.

Tara

In article >,
Tara > wrote:

> I might make a bland batch of ratatouille and mix it with the salty
> batch.
>
> Tara


Pretty much what I did, Tara, but just eggplant and tomato. I thought I
had a couple zucchini around and I was wrong. Thank you for the thought.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
Gloria P > wrote:
> It depends on how salty it is.
>
> Could you boil or steam some new or fingerling potatoes w/o salt, chop
> them up, and add to the ratatouille? You need something to dilute
> the flavor a little. I think potatoes would be he best starch additive.

Mmm, I don't want to involve potatoes or pasta.
>
> If you don't call it ratatouille you could make a saltless bechamel
> to add to it but that might be too weird.

I think you're right.
>
> gloria p

I cooked some more eggplant and tomatoes and mixed them in. I salted
the eggplant but this time rinsed it before drying and browning it. I
think it's okay. I'll know what others think based on what I bring
home with me tomorrow night. Time will tell.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Melba's Jammin'" ha scritto nel messaggio

> Pretty much what I did, Tara, but just eggplant and tomato. I thought I >
> had a couple zucchini around and I was wrong. Thank you for the thought.

You inspired me to go to market and then make ratatouille for the first time
in probably 15 years. I was extra careful about salt. I am thinking of
Italianizing some of it with capers and dry cured olives and eating it with
hot, fresh ciabatta and cool red wine tomorrow. One of our summer sparrows
is flying off. The cuckoo has already gone to see Chatty Cathy and the
heron will be off shortly, I suppose, leaving the tiny fish to grow up until
next end of February.

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" ha scritto nel messaggio
>
> > Pretty much what I did, Tara, but just eggplant and tomato. I thought I >
> > had a couple zucchini around and I was wrong. Thank you for the thought.
>
> You inspired me to go to market and then make ratatouille for the first time
> in probably 15 years. I was extra careful about salt. I am thinking of
> Italianizing some of it with capers and dry cured olives and eating it with
> hot, fresh ciabatta and cool red wine tomorrow.

What are you going to call it? It won't be ratatouille then, will it?
Will you call it a brasatina?

I'm glad I rinsed the salt on my rescue slices of eggplant. Dang, I
like this stuff! It is so much better than my former, soupier,
concoction.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Melba's Jammin'" >

>> You inspired me to go to market and then make ratatouille for the first
>> time >> in probably 15 years. I was extra careful about salt. I am
>> thinking of
>> Italianizing some of it with capers and dry cured olives and eating it
>> with >> hot, fresh ciabatta and cool red wine tomorrow.
>
> What are you going to call it? It won't be ratatouille then, will it? >
> Will you call it a brasatina?

Nope, shan't call it anything, but the ratatouille is for real and I could
just use the other stuff as condiments, too. I think I should probably call
it Sheldon Stew, no? The bread is going into the oven right now.

"Giusi" > wrote in message
...
>
> "Melba's Jammin'" >
>
>>> You inspired me to go to market and then make ratatouille for the first
>>> time >> in probably 15 years. I was extra careful about salt. I am
>>> thinking of
>>> Italianizing some of it with capers and dry cured olives and eating it
>>> with >> hot, fresh ciabatta and cool red wine tomorrow.
>>
>> What are you going to call it? It won't be ratatouille then, will it? >
>> Will you call it a brasatina?
>
> Nope, shan't call it anything, but the ratatouille is for real and I could
> just use the other stuff as condiments, too. I think I should probably
> call it Sheldon Stew, no? The bread is going into the oven right now.
>

"Giusi" > wrote in message
...
>
> "Melba's Jammin'" >
>
>>> You inspired me to go to market and then make ratatouille for the first
>>> time >> in probably 15 years. I was extra careful about salt. I am
>>> thinking of
>>> Italianizing some of it with capers and dry cured olives and eating it
>>> with >> hot, fresh ciabatta and cool red wine tomorrow.
>>
>> What are you going to call it? It won't be ratatouille then, will it? >
>> Will you call it a brasatina?
>
> Nope, shan't call it anything, but the ratatouille is for real and I could
> just use the other stuff as condiments, too. I think I should probably
> call it Sheldon Stew, no? The bread is going into the oven right now.
>

"Giusi" > wrote in message
...
>
> "Melba's Jammin'" >
>
>>> You inspired me to go to market and then make ratatouille for the first
>>> time >> in probably 15 years. I was extra careful about salt. I am
>>> thinking of
>>> Italianizing some of it with capers and dry cured olives and eating it
>>> with >> hot, fresh ciabatta and cool red wine tomorrow.
>>
>> What are you going to call it? It won't be ratatouille then, will it? >
>> Will you call it a brasatina?
>
> Nope, shan't call it anything, but the ratatouille is for real and I could
> just use the other stuff as condiments, too. I think I should probably
> call it Sheldon Stew, no? The bread is going into the oven right now.
>

You O B E S E (_______!_______) Greasy-**** Guinea WOP Dago LIAR can join
twilLIAR, neither of yoose pinheads have ever cooked this dish, never eaten
or even seen this dish, LIARS!

There are no rulz for ratatouille, it's a "whatever yoose got" VEGGIE
STEW... every nationality has a different name for this same dish... in the
US it's caled Chow Mein! ahahahahaha

I'm amazed that Barb screwed it up... probably the most difficult of all
dishes to **** up.
ratatouille
[ra-tuh-TOO-ee, ra-tuh-TWEE]
A popular dish from the French region of Provence that combines eggplant,
tomatoes, onions, bell peppers, zucchini, garlic and herbs - all simmered in
olive oil. _The vegetables can vary according to the cook. _ They can be
cooked together, or cooked separately and then combined and heated briefly
together. Ratatouille can be served hot, cold or at room temperature, either
as a side dish or as an appetizer with bread or crackers.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

"brooklyn1" > wrote in message
...
>
> "Giusi" > wrote in message
> ...
>>
>> "Melba's Jammin'" >
>>
>>>> You inspired me to go to market and then make ratatouille for the first
>>>> time >> in probably 15 years. I was extra careful about salt. I am
>>>> thinking of
>>>> Italianizing some of it with capers and dry cured olives and eating it
>>>> with >> hot, fresh ciabatta and cool red wine tomorrow.
>>>
>>> What are you going to call it? It won't be ratatouille then, will it?
>>> > Will you call it a brasatina?
>>
>> Nope, shan't call it anything, but the ratatouille is for real and I
>> could just use the other stuff as condiments, too. I think I should
>> probably call it Sheldon Stew, no? The bread is going into the oven
>> right now.

ROFLMAO... he was so outraged, that he only managed to retaliate after three
tries LOLOL

On Fri, 11 Sep 2009 17:53:58 +0100, Ophelia wrote:

> "brooklyn1" > wrote in message
> ...
>>
>> "Giusi" > wrote in message
>> ...
>>>
>>> "Melba's Jammin'" >
>>>
>>>>> You inspired me to go to market and then make ratatouille for the first
>>>>> time >> in probably 15 years. I was extra careful about salt. I am
>>>>> thinking of
>>>>> Italianizing some of it with capers and dry cured olives and eating it
>>>>> with >> hot, fresh ciabatta and cool red wine tomorrow.
>>>>
>>>> What are you going to call it? It won't be ratatouille then, will it?
>>>> > Will you call it a brasatina?
>>>
>>> Nope, shan't call it anything, but the ratatouille is for real and I
>>> could just use the other stuff as condiments, too. I think I should
>>> probably call it Sheldon Stew, no? The bread is going into the oven
>>> right now.
>
> ROFLMAO... he was so outraged, that he only managed to retaliate after three
> tries LOLOL

pitiful, what?

your pal,
blake

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" >
>
> >> You inspired me to go to market and then make ratatouille for the first
> >> time >> in probably 15 years. I was extra careful about salt. I am
> >> thinking of
> >> Italianizing some of it with capers and dry cured olives and eating it
> >> with >> hot, fresh ciabatta and cool red wine tomorrow.
> >
> > What are you going to call it? It won't be ratatouille then, will it? >
> > Will you call it a brasatina?
>
> Nope, shan't call it anything, but the ratatouille is for real and I could
> just use the other stuff as condiments, too. I think I should probably call
> it Sheldon Stew, no? The bread is going into the oven right now.

Sounds all good to me.
I've just returned from my event this afternoon and evening. The
ratatouille was acceptable and enjoyed by all.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Melba's Jammin'" ha scritto nel messaggio
> "Giusi" wrote:
>> >> You inspired me to go to market and then make ratatouille for the
>> >> first >> >> time >> in probably 15 years.
>> Nope, shan't call it anything, but the ratatouille is for real and I
>> could >> just use the other stuff as condiments, too. I think I should
>> probably call >> it Sheldon Stew, no? The bread is going into the oven
>> right now.
>
> Sounds all good to me.
> I've just returned from my event this afternoon and evening. The
> ratatouille was acceptable and enjoyed by all.

Yes, I think it is confusing enough so that people who think they don't like
vegetables would try it and discover they do like vegetables. Mine wasn't
pretty so I didn't photograph the finished dish. I've decided instead to
photograph the gorgeous vegetables I bought to make it, because they look
stunning. The peppers this time are those long Italian frying peppers
turned a deep red that bell peppers never do, or rarely.
I think it's amazing that eggplant that is so beautiful raw is nasty to eat
raw. At least the potato doesn't try to fool you about that.
The bread was that NY Times bread and the hungry sparrow was blown away and
wants to spend her winter making it. Says she cannot make bread machine
bread?

"brooklyn1" ha scritto nel messaggio>
> "Giusi" wrote in message
>>>> You inspired me to go to market and then make ratatouille for the first
>>>> >>>> time >> in probably 15 years.
>>> What are you going to call it?
>>
I think I should probably call it Sheldon Stew, no?
>
> You O B E S E (_______!_______) Greasy-**** Guinea WOP Dago LIAR can join
> twilLIAR, neither of yoose pinheads have ever cooked this dish, never
> eaten > or even seen this dish, LIARS!
>
> There are no rulz for ratatouille, it's a "whatever yoose got" VEGGIE >
> STEW... every nationality has a different name for this same dish... in
> the > US it's caled Chow Mein! ahahahahaha

Blood pressure, Sheldon, blood pressure! How come if ratatouille is
anything you want to put into it you found and posted a definition of what
goes into it?
Yannow, I don't have to prove anything to you. I publish my work
constantly. Anyone can see my current work online, but don't even think
about diatribes on my site, because I have complete control over comments.
I grew up in a French-cooking kitchen with a French dad and 2 French
grannies. I won't tell you how to make tsimmes and you don't tell me how to
make ratatouille.

Melba's Jammin' > wrote in
:

> In article >,
> "Giusi" > wrote:
>
>> "Melba's Jammin'" >
>>
>> >> You inspired me to go to market and then make ratatouille for the
>> >> first time >> in probably 15 years. I was extra careful about
>> >> salt. I am thinking of
>> >> Italianizing some of it with capers and dry cured olives and
>> >> eating it with >> hot, fresh ciabatta and cool red wine tomorrow.
>> >
>> > What are you going to call it? It won't be ratatouille then, will
>> > it? > Will you call it a brasatina?
>>
>> Nope, shan't call it anything, but the ratatouille is for real and I
>> could just use the other stuff as condiments, too. I think I should
>> probably call it Sheldon Stew, no? The bread is going into the oven
>> right now.
>
> Sounds all good to me.
> I've just returned from my event this afternoon and evening. The
> ratatouille was acceptable and enjoyed by all.



So what did you end up doing to counteract the salt?